Health Library

Kidney Disease: Eating Less Sodium

Sodium is a mineral that the body needs in small amounts. Sodium is found in table salt. Most people eat far more salt than they need. There are two main reasons for this: Salt is present in high amounts in most processed foods (pre-prepared foods like breakfast cereals, cookies, and pickles) and in all restaurant foods. In other words, if you are not cooking from fresh ingredients at home, you are very likely eating more salt than you need. When sodium intake is too high, it can increase thirst and cause the body to retain fluid. To avoid these side effects, people with chronic kidney disease are often told to eat less sodium. The tips on this sheet can show you how.

People with chronic kidney disease should restrict their salt intake to less than 1,500 mg of sodium daily.

When you shop for food

Unlike canned and processed foods, fresh foods have no added salt and are better for you. When you’re food shopping:

Try to pick packaged foods with a sodium content of 140 mg (milligrams) or less per serving.

Do not choose foods with over 400 mg of sodium per serving.

Season instead of salt

Try the seasonings and foods listed below to season without sodium.

Basil: tomatoes, squash, eggplant, soups, fish

Curry: soups, rice, lentils, chicken

Dill: beets, cucumbers, green beans

Garlic: sauces, vegetables, meats, fish

Ginger: carrots, chicken, cooked fruit, white sauces

Lemon: asparagus, artichokes, broccoli, spinach, fish

Mint: cold soups, salads, fruit dishes

Oregano: eggplant, chicken, salads, sauces

Thyme: chicken, fish, lean meats, soups, stews

Food that has salt added during cooking tastes less salty than if salt is sprinkled on it at the table. Therefore, use half the amount of salt you want to have in your food during cooking, and sprinkle the other half on the food at the table.

Do not use seasoning salt or salt substitutes. They may contain sodium or potassium (another mineral people with kidney disease are often told to limit).